Crab Cakes

I have the best of all excuses for not having posted recently. I have had my kitchen refurbished and furnished with a powerful new range cooker and a wide and deep ceramic sink. I also have installed a kitchen table that seats four, very cozily, in our diminutive London flat. What a magnificent thing to sit around a table, especially after such a long withdrawal. The dust has settled enough now, though, to return to some serious cooking and an old favourite, crab cakes. These may also be made to exquisite and squidgy effect by substituting crab meat with drained canned clams. If only I could buy good canned clams in London. Anyone visiting from the States could pay their way with clams …

Ingredients and method can’t be separated for this recipe – one mustn’t break the flow.

Melt in a skillet:

2 T butter

Stir in and sweat:

1 lg very finely diced shallot

3 finely minced stalks of celery

Add this to a mixture of:

2 eggs, beaten

2 T whole milk or cream

200g white crab meat

1 tsp Dijon mustard

2 T chopped parsley

1 tsp paprika

Either drop the mixture into a hot buttered skillet using a small portioning scoop (like an ice cream scoop, only smaller. They’re made for restaurants, available in restaurant supply, and are a worthy investment for the home kitchen) or chill for an hour or two and shape by hand into balls. Fry them hot and quick. They need little accompaniment. Any sauce is superfluous except perhaps to frighten the cakes with a lemon.

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About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

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